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Let us break it down for you - 5 ways. From a classic chicken sandwich to a tasty chicken pho, nothing is wasted, and leftovers are celebrated. Roast away!

Break it Down: Roast Chicken


  • 1.7kg chicken

  • Oil

  • Salt & pepper

  • For the chicken stock:

  • 2 carrots

  • 2 sticks celery

  • 1 onion, quartered

  • 1 clove garlic

  • 2 bay leaves

  • Approx 20 black peppercorns

  • For the wings and drumsticks:

  • 50ml BBQ sauce

  • Tsp sesame seeds

  • 1 spring onion

  • For the breasts:

  • 2 slices bread

  • 2 tbsp mayonnaise

  • Lettuce

  • 1 tomato- sliced

  • For the thighs:

  • 50g vermicelli noodles, cooked

  • 50g beansprouts

  • 1 spring onion, slices

  • 1 birds eye chilli

  • 2 star anise

  • 300ml hot stock

  • Small handful coriander


  1. Rub the chicken with about 1tbsp of oil then season with the salt and pepper. Roast in the oven for 1 hour 30 at 180c. Allow to cool before stripping into 5- the skin, breasts, wings & drumsticks, thighs and the remaining carcass.

  2. For the chicken stock: Put the carcass into a stock pot. Add 1 litre of water and the rest of the ingredients. Boil for a minimum of 2 hours and use when delicious chicken stock is called for.

  3. For the wings and drumsticks: Place the chicken onto a baking tray and brush liberally all over with the BBQ sauce then sprinkle with sesame seeds. Cook in the oven for 5 minutes at 180c. Garnish with spring onion slices.

  4. For the skin: Break the skin into even sized pieces then lay on a baking tray. Season with salt and bake for 10 minutes at 180c. Enjoy your crispy skin as a snack.

  5. For the breasts: Layer one slice of bread with the mayonnaise then layer the lettuce, tomato and sliced breast meat. Top with the remaining slice of bread and enjoy.

  6. For the thighs: Shred the thigh meat and add to your bowl of noodles, beansprouts, spring onion, chilli and star anise. Add the hot stock and garnish with coriander. Serve right away.

Break it Down: Roast Chicken




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